Ingredients
| Amount | Ingredient |
|---|---|
| 8 cups | JOLLY TIME Pop Corn, popped |
| 1-1/2 cup | pecan halves |
| 1/2 cup | almonds |
| 1-1/3 cup | granulated sugar |
| 1 cup (2 sticks) | butter or margarine |
| 1/2 cup | light corn syrup |
| 1 tsp | vanilla |
| 1 tsp | sea salt, coarse |
Directions
- Line a large, rimmed baking pan (17×12-inch) with foil and spray lightly with cooking spray; set aside.
- Spray a large bowl (not plastic) with cooking spray and place popcorn (remove any unpopped kernels) and nuts inside.
- In a medium saucepan, combine granulated sugar, butter and corn syrup.
- Bring to a boil over medium heat, stirring constantly.
- Clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290 degrees F. (about 15 minutes).
- Remove candy thermometer and stir in vanilla.
- Pour mixture over popcorn and stir to coat well.
- Spread popcorn mixture in an even layer into prepared baking pan.
- Sprinkle with sea salt and allow to cool completely before breaking into pieces to serve.
Store in an airtight container.
Recipe compliments of The Popcorn Board